Description
Learn how to make a savory Classic Smoked Venison Strips recipe that’s perfect for any occasion. Discover the secret to tender, flavorful venison strips here!
Ingredients
Scale
- 2 lbs deer strips (900 g)
- 1/4 cup soy sauce (60 ml)
- 1/4 cup Worcestershire sauce (60 ml)
- 2 tablespoons brown sugar (30 g)
- 1 tablespoon black pepper (6 g)
- 1 tablespoon garlic powder (10 g)
- 1 tablespoon onion powder (10 g)
- 1 teaspoon smoked paprika (2 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon cayenne pepper (1 g)
- 1 cup water (240 ml)
Instructions
- In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper.
- Add 1 cup of water to the bowl and mix until the sugar is dissolved.
- Place the venison strips in a resealable plastic bag or shallow dish.
- Pour the marinade over the venison strips, ensuring they are fully submerged.
- Seal the bag or cover the dish and refrigerate for 6-12 hours to marinate.
- Preheat your smoker to 180°F (82°C).
- Remove the venison strips from the marinade and pat them dry with paper towels.
- Arrange the venison strips on the smoker racks, leaving space between each strip.
- Smoke the venison strips for 2-3 hours, or until they reach your desired level of doneness.
- Check the internal temperature of the venison to ensure it reaches at least 160°F (71°C).
- Remove the venison strips from the smoker and let them rest for 5-10 minutes.
- Serve the smoked venison strips warm or at room temperature.
Notes
- Patting the venison strips dry before smoking ensures a crispy crust.
- Adjust the cayenne pepper amount to suit your spice preference.
- Enhance the marinade with a splash of apple cider vinegar for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Protein: Unknown
Keywords: smoked venison, classic recipe, venison strips, smoked meat, homemade jerky